Everyone has their favourite pizza joint. One of mine is Yard Sale Pizza in London. We’ve been working with them on this special ice cream for many years now. The idea was to invent an ice cream sandwich version of their first ever dessert, created during their backyard supper clubs in 2013. We came up with the winning combo of dark chocolate biscuits sprinkled with bitter cocoa nibs, peanut butter semifreddo and a fine layer of morello cherry jelly sandwiched together with gooey peanut butter caramel. To our delight, it was a big hit at Yard Sale and it makes a comeback every year. I can’t wait to see people recreating the PBCT in their own homes, hopefully alongside a great slice of pizza. You will need a stand mixer for this recipe, but no ice cream machine required. I started my business without an ice cream machine, so I really relied on recipes like this.
Steps
- Cocoa Biscuit: make / roll out / chill
- Morello Cherry Jelly: make / set in bottom of moulds / cool
- Peanut Butter Semifreddo: make / pipe on top of jelly / freeze
- Peanut Caramel: make / cool
- Cut out biscuits / bake / cool / assemble / freeze
This is an extract from The Happy Endings Cookbook by Terri Mercieca (Pavilion Books)
If you like this recipe, why not try another Dessert Recipes from the House & Garden archive
What you'll need
Plus
1 x silicone mould (I use Silikomart trays) with 8 round cavities each measuring 6cm (2.in) in diameter x 2cm (3/4in) deep. Make sure they have straight edges and are designed for mousses (not tarts).
